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Spinach and Nectarine Salad

Spinach and Nectarine Salad with Orange Citrus Vinaigrette

A delightful salad and vinaigrette for a side or main dish.
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Ingredients

For the Candied Walnuts:

  • 1/2 cup walnut halves
  • 1/4 cup granulated sugar
  • 2 dashes salt

For the Salad:

  • 1/2 to 3/4 bunch fresh spinach
  • 3 tablespoons crumbled blue cheese
  • 3 tablespoons dried cranberries
  • 2 tablespoons chopped chives or the tops of 2 green onions
  • 3 nectarines fruit cut from the seed (skin-on) in fairly thick slices (1 inch thick)
  • 1/4 cup candied walnuts

For the Orange Citrus Vinaigrette:

  • 2 tablespoons grapefruit juice bottled or fresh squeezed
  • 1 medium to large orange, juiced about ┬╝ cup juice; or use juice from a carton
  • 2 teaspoons granulated sugar
  • 2 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 2 dashes salt

Instructions

For the Candied Walnuts:

  • Heat a medium size skillet on low to medium heat.  Add sugar, walnuts, and salt. 
  • Continuously stir until the sugar starts to liquefy. Watch closely so that the sugar and the walnuts don't get too hot and burn.
  • Keep stirring so that the walnuts are coated with the liquefied sugar (about 5 minutes). 
  • Once done, carefully transfer the walnuts from the skillet and spread them out on a glass plate. Set aside to cool.

For the Salad:

  • On serving plates add spinach, blue cheese, dried cranberries, and chopped chives (or the tops of green onions). 
  • On top of the salad, lay sliced nectarines.  Then top with candied walnuts.
  • Serve with drizzles of Orange Citrus Vinaigrette.

For the Orange Citrus Vinaigrette:

  • In a small bowl, add grapefruit juice, orange juice, sugar, white wine vinegar, olive oil, and salt. Whisk together.
  • Just before serving the salad, drizzle the vinaigrette on top.